When I was shopping at my local grocery store the other day, I came across these Andes Creme de Menthe baking chips. They are basically small pieces of those Andes chocolate mints you get after dinner at restaurants. I wanted to find a chocolate cookie recipe where I could incorporate these chips, and I found this one, which sounded really good.
These cookies have a great mint flavor, and they taste a bit like Thin Mints, but thicker, so Thick Mints I guess. Next time I make these I will probably dip them in chocolate, that would really make them great. The batter was quite thick and the cookies seemed a bit dry, so dipping them in chocolate would be a great addition. They were crisp, rich, yet refreshing cookies. Great for the holidays!
- 2 1/4 cups flour
- 3/4 cup cocoa, sifted
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar, firmly packed
- 2 large eggs, beaten
- 2 tsp. vanilla
- 2 cup (1 - 10 oz. package) Andes Crème de Menthe Baking Chips
- 1 cup powdered sugar
Pre-heat oven to 350 degrees. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.
Roll the dough, by hand, into a 1 1/2 inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into 1/2 inch thick disks and place about 2 inches apart, spacing them evenly on ungreased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.